Learn about Kani Kurimu Korokke: the technical skill of creamy béchamel, the crispy panko shell, health benefits of crab, and where to dine in Ginza.

Learn what moto means in sake brewing, how the shubo yeast starter works, and how kimoto, yamahai, and sokujo shape flavor ...

Igisu tofu is a chilled seaweed jelly from Ehime and Kagawa, made with igisu red algae and soybean flour. Learn its taste, ...

Sokujo sake brewing is the modern starter method using added lactic acid. Learn how it works, its history, and flavor.

Yamakujira nabe is a rich Japanese wild boar hot pot. Learn its miso-based flavor, Edo-era "mountain whale" history, and link ...

Japan is known around the world for its rich culinary heritage, including sushi, ramen, and premium wagyu beef. While ...

Taiyo no Tamago is Japan's most prestigious mango, a tree-ripened Miyazaki Irwin mango of 15 Brix or more. Learn its grades, ...

Sake truly takes shape in one bubbling tank. That tank holds the moromi. So what is moromi in sake brewing? Moromi, written 醪 in Japanese, is the main fermentation mash of sake. It is the thick ...

Melon pan is a Japanese sweet bread with a crisp cookie crust and a soft, fluffy center. It usually does not taste like melon. You can find it in bakeries, convenience stores, and supermarkets across ...

Kagawa is famous for udon, yet its food story runs deeper. One old dish carries a strange, catchy name. People call it Kankan zushi, a pressed sushi from Kagawa. Some also write it as Kankan sushi in ...

Toyama Black Ramen gets its name from a soup that is nearly pitch black. The color comes from dark soy sauce, and the flavor is just as bold as it looks. Why does the broth turn so dark? This article ...

Tatsuta age is Japanese fried chicken marinated in soy sauce and ginger, coated with potato starch, and deep-fried. The coating fries up light and crisp, with little white flecks of starch. People ...